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Water Chestnut Layered Salad Recipe
|Head of lettuce||1 Medium, torn into bite sized pieces|
|Celery stalks||3 , thinly sliced|
|Onion||1 Medium, sliced in thin rings|
|Canned water chestnuts||10 Ounce, thinly sliced (1 Can)|
|Frozen peas||10 Ounce (1 Package)|
|Mayonnaise/1 cup mayonnaise and 1 cup sour cream||2 Cup (32 tbs)|
|Parmesan cheese||3 Tablespoon, grated|
|Hard cooked eggs||4|
|Bacon||1⁄2 Pound, crisply fried and crumbled|
Serving size: Complete recipe
Calories 4726 Calories from Fat 3698
% Daily Value*
Total Fat 413 g634.9%
Saturated Fat 56.8 g284%
Trans Fat 0 g
Cholesterol 1371.7 mg457.2%
Sodium 4680.5 mg195%
Total Carbohydrates 157 g52.5%
Dietary Fiber 31.1 g124.2%
Sugars 86.1 g
Protein 88 g175.8%
Vitamin A 713.1% Vitamin C 312.3%
Calcium 93.5% Iron 79.7%
*Based on a 2000 Calorie diet
Over this spread mayonnaise (or mayonnaise and sour cream) right to the side of the bowl, sealing the edges.
Sprinkle with sugar, then Parmesan cheese.
Cover tightly and refrigerate for 24 hours.
Just before serving, decorate with tomatoes and eggs, cut in wedges.
Sprinkle with bacon bits.
A very attractive salad.